Buca di Beppo Penne San Remo Recipe

Buca di Beppo’s Penne San Remo features penne pasta tossed with a creamy, sun-dried tomato sauce, fresh basil and a blend of cheeses, offering a rich and flavorful Italian dish.

Make this Straight-From-the-Restaurant Buca di Beppo Penne San Remo Recipe at home. Buca di Beppo’s Penne San Remo features chicken breasts, artichoke hearts, sun-dried tomatoes and peas tossed with pasta in a white wine cream sauce.

Photo by Krista

Buca di Beppo Penne San Remo

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Buca di Beppo Penne San Remo Recipe

Make this Straight-From-the-Restaurant Buca di Beppo Penne San Remo Recipe at home. Buca di Beppo's Penne San Remo features chicken breasts, artichoke hearts, sun-dried tomatoes and peas tossed with pasta in a white wine cream sauce.

Prep Time20 minutes mins

Active Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Buca di Beppo, Chicken Recipe, Pasta, Pasta Dish

Ingredients

• 1 pound Penne Pasta
• 1 1/2 tablespoons All-Purpose Flour
• 2 teaspoons Italian Seasoning
• 1 teaspoon freshly ground Black Pepper to taste
• 2 - 4 boneless skinless Chicken Breasts about 1/4-inch thick
• 1 tablespoon Butter
• 2 - 3 tablespoons Olive Oil
• 3/4 cup marinated Artichokes cut into quarters
• 3/4 cup Sun-Dried Tomato julienned
• 2 tablespoons fresh Garlic minced
• 3/4 cup White Wine
• 1 1/2 cups Alfredo Sauce store bought or homemade
• 1/2 cup Green Peas cooked
• Salt and freshly ground Black Pepper to taste

Instructions

• Preheat oven to 400°F.
• Prepare pasta according to package directions. Drain. Set aside.
• Place flour, Italian seasoning and black pepper in a bowl. Mix well.
• Dip chicken breasts in flour mixture. Turn to coat both sides.
• Place a pan, large enough to hold the chicken breasts laying flat, on the stovetop over medium high heat.
• Add butter. Heat until butter melts and is hot but not burning.
• Carefully add chicken breasts.
• Quickly sear breasts until they are lightly browned, about 1 minute. Turn and sear other side.
• Remove from pan and place on a baking sheet.
• Place in preheated oven. Cook until just done, about 15 minutes. Make sure they are done to an internal temperature of 165°F but do not overcook - they will cook a bit more when preparing the dish.
• Remove from oven.
• When cooled slightly, enough to touch, slice breasts onto 1/4-inch strips. Set aside.
• Wipe out cooled pan with a paper towel.
• Place on the stovetop over medium high heat.
• Add 2 - 3 tablespoons olive oil. Heat until oil is hot and shimmering.
• Carefully add chicken breasts, artichokes and 1/2 sun-dried tomatoes. Cook, stirring occassionally, until artichokes start to color, about 1 - 2 minutes.
• Add 1 tablespoon garlic. Continue to cook and stir for about 1 minute.
• Carefully pour in white wine. Stir and scrape bottom to deglaze the pan. Cook for about 1/2 minute.
• Add in Alfredo sauce. Stir to melt and combine.
• Add in peas. Stir to combine.
• Add in prepared pasta. Stir to combine and heat through.
• Taste. Add salt and pepper, to taste.
• Turn out into a serving bowl or onto individual serving plates, making sure to divide the chicken pieces evenly.
• Serve hot.

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SPOTLIGHT RECIPE

Photo of Bucca di Beppo Pasta is by Krista and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Krista. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from a video on the Buca di Beppo YouTube Channel. Additional Information Courtesy of Wikipedia and is used by permission.